of real mayo on whole wheat...but marble rye is good, too.
OK....add crispy bacon slices ..... if you must.
Posted on 11/20/2020 8:26:53 AM PST by mylife
Before you go full Dagwood on your perfect sandwich, take a page from these inspired chefs and think of those leftovers as flavor-packed shortcuts to next-level dishes.
By Josh Miller and Nina Friend November 19, 2020
Chicory Salad with Cranberry Vinaigrette
The feast is over, and the dishes are done. But after a good nap, those leftovers will be calling your name. From filled pasta and fluffy pancakes to packed pitas and loaded lasagna, these recipes will wake up your weary palate and have you looking forward to leftovers in a whole new way.
Griddle Me This Candied Sweet Potato Pancakes
“My great-grandmother, who is 102, would always make candied sweet potatoes for Thanksgiving,” says Douglass Williams, a 2020 F&W Best New Chef. “I wanted to try to find a way to use those sweet potatoes the day after.” Since the potatoes are already sweetened, Williams cuts back the amount of brown sugar in the pancakes and plays up the warming cinnamon and clove.
Much Ado About Stuffing Stuffing Falafel Pitas with Tahini Gravy
“I was inspired by the overstuffed, colorful, and briny pitas of Tel Aviv,” Kanan says of this next-level Thanksgiving sandwich. “The key here is introducing crunch to the sandwich. Use my recipe as a guide, and riff by including whatever textural ingredients you have around, like fried onions, sunflower seeds, or even wasabi peas.”
Super Bowls Creamy mashed potato soup with dash
Shota Nakajima (Taku, Seattle)
As a kid, whenever Nakajima was hungry, he’d grab anything left over from the previous meal to make soup or fried rice. “I grew up in a Japanese family, and I was taught to never waste anything,” Nakajima says. This soup, a riff on his mother’s recipe, relies on two umami-packed ingredients, dashi and soy sauce, to add depth to buttery leftover mashed potatoes.
Mission Impastable Turkey and butternut squash lasagna with crispy sage
“I love Thanksgiving leftovers, so I still want my leftovers dishes to embody those Thanksgiving flavors,” says chef Sarah Grueneberg. “I call for roasted butternut squash, but if you make a great roasted sweet potato dish for the big event, those leftovers would be perfect in this lasagna.” Pan-fried sage leaves add an elegant twist.
Mashed Potato and Ham Agnolotti in Turkey Bone Broth
“After eating heavy food on Thanksgiving, it’s nice to have something lighter the day after,” says 2020 F&W Best New Chef Tavel Bristol-Joseph. His agnolotti feature a smart shortcut—store-bought fresh lasagna sheets—and are served in a broth made from leftover turkey bones. = Cranberry Feels Forever Chicory salad with cranberry sauce vinaigrette
“Most of us only make cranberry sauce once a year, and there’s always leftovers,” says Anderson. “A vinaigrette is the perfect place to use it all up.” In this salad, Anderson pairs the sweetness of cranberries with bitter winter chicories—the ideal combination for day-after-Thanksgiving lunch.
Yum!
Creamy mashed potato soup? Who ever has leftover mashed potatoes?!!
Mine is bread, mire poux, sage, thyme, salt and pepper and Italian sausage.
Gramma made oyster stuffing, lots of southerners swear on cornbread based gloop
And yes, stuff the dang bird! if there is more put it in an ovenproof dish and baste that with turkey drippings, make sure to save enough for gravy.
OK....add crispy bacon slices ..... if you must.
“Chicory Salad with Cranberry Vinaigrette”
Huh??
Just pass the leftover turkey and gravy!
For the last couple of years, I’ve been doing Leftover Eggrolls. I serve it with more turkey gravy for dipping. Everyone loves ‘em.
Cranberry vinaigrette might actually work
How bad could they be?
Everything is better with eggroll
turkey and stuffing egg rolls with gravy...
https://www.foodnetwork.com/recipes/aaron-mccargo-jr/turkey-and-stuffing-egg-rolls-recipe-2012562
Bread AND Italian Sausage! You can invite me over for Thanksgiving dinner anytime!
How to eat cranberry sauce:
1. Open the can.
2. Throw it out.
What can? I make my own.
The canned stuff is an abomination but for some folks it is all they will eat.
mine is a relish of cranberry, orange (even the peel) and tons of sugar
bkmk
BTW chocolate covered craisins ROCK and Oatmeal Craisin cookies with walnuts ROCK
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